Ingredients
- 12 stuffing shells pasta
- 8 pkg cream cheese
- 2 pimento (diced)
- 1 chives
- 280 gr chicken breast (cooked shredded)
- 160 ml milk
- 120 gr monterey jack cheese (shredded)
- 110 gr pkg broccoli (frozen thawed)
- 40 gr parmesan cheese
- 1 gr black pepper
Cook shells till el dante. (Slightly firm) Rinse in cold water to handle, set aside. In a small saucepan warm cream cheese till melted. Stir in milk, chives and parmesan cheese. Mix till smooth. In a mixing bowl, stir together chicken, broccoli ,pepper, and pimento.Stir in 0.75 Cup of the sauce, mix well and stuff into shells. Lightly oil a 9x13 inch pan or spray with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top with monterey jack and sprinkle with paprika. Cover with foil and bake at 180ºC or 30 minutes or till hot and bubbly.
